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Vegan Summer Slaw

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This easy and vibrant cole slaw is tossed with the most creamy vegan dressing. You won't believe how satisfying this healthy side dish is.


Units Scale
  • 1/2 green cabbage, finely chopped or thinly shredded on a mandoline
  • 1/2 purple cabbage, finely chopped or thinly shredded on a mandoline
  • 4 scallions, diced
  • 1 red bell pepper, diced or thinly sliced on a mandoline
  • 1 Granny Smith apple, diced or thinly sliced into matchsticks
  • 8 baby carrots, shredded


  • 1/4 cup tahini**
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons water
  • 1 1/2 tablespoons maple syrup
  • 1 clove garlic, pressed through a garlic press or minced
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper


  1. Place cabbage, scallions, bell pepper, granny smith apple and carrots in a large mixing bowl and set aside while you prepare the dressing.
  2. To prepare the dressing, place tahini, oil, water, maple syrup, garlic, salt and pepper in a small glass jar and whisk vigorously until well incorporated. Pour over the veggies and stir well to combine.
  3. Serve immediately or place in an airtight container in your refrigerator for up to 4 days. Serve chilled.


* You can also shred the cabbage in a food processor if you prefer. I like it a bit chunkier so I tend to finely chop it by hand. Either works great.

** Make sure your tahini is creamy and runny as opposed to hard and dry.

  • Prep Time: 15 mins
  • Category: Side Dish